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Taste of Puna 10th
Annual Cook-Off
Keaau Shopping Center, March 18, 2006
Best of Category Winner – Salad
Photo by S. Raniada
Eggplant Puna-Via-Morocco
Recipe submitted by Margaret Strubel – Hilo, Hawaii
Makes 6 servings
2 Japanese Eggplants, cut into 1/3-inch matchsticks
2 Tomatoes, cut into 1/3-inch cubes
1 cup cooked Chickpeas or any firm textured bean
1 bunch Scallions, white part only, chopped
1 1/2 cups Puna-via-Morocco Dressing
1 bunch Cilantro, stemmed and chopped
1/3 bunch Mint, stemmed and chopped
Leaves from 1 head Romaine lettuce, shredded
Blanch eggplant sticks in boiling water until just tender,
about 5 minutes. Drain and transfer to an ice water bath. When cool, drain
well. In a medium bowl, combine the eggplant with all the remaining ingredients
except for the shredded romaine. Serve over the shredded romaine lettuce.
Nutritional information per serving dressed
salad:
(with oil) 274 Calories (46% from fat), 7 g Protein, 30 g Carbohydrate, 14 g
Fat, 0 mg Cholesterol, 585 mg Sodium, 9 g Fiber
(without oil) 196 Calories (18% from fat), 8 g Protein, 32 g Carbohydrate, 4 g
Fat, 0 mg Cholesterol, 665 mg Sodium, 9 g Fiber
Puna-via-Morocco Dressing
Makes 2 1/2 cups
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons Spanish paprika
1/2 cup fresh Lemon juice (about 4 lemons)
1 tablespoon balsamic vinegar
2 teaspoons minced fresh Ginger
2 teaspoons minced garlic
1/3 cup chopped fresh cilantro
1/2 cup light olive oil
1/3 cup water
2 teaspoons sea salt
1 teaspoon ground pepper
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In a dry, small sauté pan or skillet, toast the cumin, coriander, and
paprika over medium heat until the spices become fragrant and the color
slightly darkens, about 1 minute.
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In a blender, combine the toasted spices with the lemon juice, vinegar,
ginger, garlic, and cilantro. With the machine running, gradually add
the oil then the water, salt, and pepper. Leftover dressing will keep
in the refrigerator for up to a week.
Variation: For an oil-free version, replace the
oil with 1/2 cup (4 ounces) low-fat silken tofu plus 1 tablespoon of
light miso. Increase water to 1/2 cup.
Nutritional information per tablespoon dressing:
(with oil) 58 Calories (93% from fat), 0 g Protein, 2 g Carbohydrate, 6 g Fat, 1
mg Cholesterol, 214 mg Sodium, 0 g Fiber (without oil) 25 Calories (36% from
fat), 1 g Protein, 3 g Carbohydrate, 1 g Fat, 1 mg Cholesterol, 254 mg Sodium, 0
g Fiber
Nutritional information per tablespoon dressing:
(with oil) 58 Calories (93% from fat), 0 g Protein, 2 g Carbohydrate, 6 g Fat, 1
mg Cholesterol, 214 mg Sodium, 0 g Fiber (without oil) 25 Calories (36% from
fat), 1 g Protein, 3 g Carbohydrate, 1 g Fat, 1 mg Cholesterol, 254 mg Sodium, 0
g Fiber
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